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Duck Confit
Duck Confit
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Prep Time:
15 minutes
Cook Time:
360 minutes
Total Time:
1815 minutes
Easy-to-make French duck confit recipe, perfect for sharing with loved ones. Great for gifting.
Ingredients:
  • 2 uncooked Peking duck legs
  • 1 tablespoon kosher salt
  • 1 lemon, zested and thinly sliced
  • 3 cloves garlic, crushed
  • 1 tablespoon whole allspice berries
  • 1 tablespoon juniper berries
  • 2 sprigs fresh thyme
  • 2 cups rendered duck fat
Instructions:
  • Season both sides of duck legs generously with kosher salt. Place the seasoned duck legs in a large resealable bag along with lemon zest and slices, garlic, allspice berries, juniper berries, and fresh thyme. Seal the bag and massage the ingredients into the duck legs evenly. Refrigerate and marinate for 24 hours.
  • Preheat the oven to a toasty 200 degrees F (95 degrees C).
  • Take out the duck legs from the marinade. Rinse and pat them dry. Put the leftover marinade ingredients in a bag in an oven-safe dish, like enameled cast iron or glass, just big enough to fit the legs in one layer. Place the legs in the dish with the skin side down.
  • Heat the duck fat in a saucepan until liquid, then generously pour it over the duck legs, ensuring they are fully submerged. If needed, supplement with olive oil to cover the legs completely. Allow the legs to cook as more fat renders from the skin, then cover the dish with a lid.
  • Cook in the preheated oven until the meat is tender and easily comes off the bones, for 6 to 7 hours.
  • Remove the legs from the fat and place them in a sealable container. You can choose to keep the bones or remove them. Ensure there is space at the top of the container. Strain the solids from the remaining fat and discard them. Pour the fat over the duck legs until fully covered. Seal and let it cool to room temperature, then refrigerate for 2 months to allow the duck meat to cure. Save any extra duck fat for later use.

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